Homemade Cheeze-Its Bold Snack (Print Version)
# Ingredients:
01 -
30–45 mL really cold water, add as needed
02 -
120 g plain flour, leveled by the spoonful
03 -
0.5 tsp garlic powder
04 -
0.5 tsp seasoned salt
05 -
57 g soft salted butter
06 -
225 g strong cheddar, shredded
# Instructions:
01 -
Let everything cool down right there on the tray, then pop the crackers into a container with a good seal so they stay fresh.
02 -
Pop them in the oven for about 12 to 16 minutes, just until they're crunchy and a little golden on the sides.
03 -
Poke a little hole in each square using a toothpick or skewer. Scatter the pieces over your baking tray without letting them touch.
04 -
Slice your chilled dough in two. Roll out each chunk until it's about 3–6 mm thick. Then chop into 2.5 cm squares using a sharp knife or pastry cutter.
05 -
Set your oven to 175°C and lay out baking paper on a tray. Sprinkle some flour over your work bench.
06 -
Scoop the dough onto some plastic, flatten it into a disc, wrap it up, and toss it in the fridge for at least an hour.
07 -
Splash in ice water a little at a time—pulse in between. Keep at it until the dough just comes together. If it's still dry, throw in another spoon.
08 -
Toss the flour in and blend everything until it sort of looks like gritty wet sand.
09 -
In your food processor, toss in shredded cheddar, softened butter, seasoned salt, and garlic powder. Hit pulse until it's crumbly.
# Notes:
01 -
For super crispy crackers, make sure they're totally cooled off before you seal them up. If they're still warm when you store them, they'll go soft fast.